I made some very tasty Cheddar Cheese and Onion muffins for breakfast for my boyfriend and he loved them so much so he wanted me to bake another batch of them. 😀
The recipe is based on the recipe from Hummingbird Bakery’s book “Cupcakes and Muffins”, but I changed some bits and pieces.
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Recipe (makes 12-16)
- 50 g (3 ½ tablespoons butter)
- ½ small onion, finely chopped
- 360 g (2 3/4 cups) plain/all-purpose flour
- 2 ½ teaspoons baking powder
- 300 g (about 2 ½ cups) grated cheddar cheese
- 220 ml (1 cup) whole milk
- 1 egg
- 80 g (2 oz.) smoked ham, finely chopped
- sea salt and freshly ground black pepper
Preheat the oven to 170 degrees C (325 degrees F) Gas 3.
Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Season with salt and black pepper. Set aside.
Put the flour, baking powder and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric whisk until all the ingredients are well mixed.
Stir in the onion and chopped ham with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the muffin bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.